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Directions

2. Melt butter over very low heat in small saucepan; remove from heat. Skim off milky solids and discard; reserve remaining butter. Beat eggs. sugar and vanilla on high speed in large bowl until mixture is thick, fluffy and very pale in color (about 10 minutes). Stir together flour and cocoa; sprinkle several tablespoons over top of egg mixture. Gently fold into egg mixture; repeat procedure until all of cocoa mixture is combined with egg mixture. Fold in melted butter, several tablespoons at a time. Divide mixture evenly among prepared pans.

5. To assemble, place one layer on serving plate; spread with 1/2-inch layer of whipped cream. Place half of drained cherries over top, leaving 1 inch around edge free of cherries; with second layer, repeat procedure. Place third layer on top; frost and garnish top and sides with remaining whipped cream. Cover; refrigerate before serving. Garnish as desired. 12 servings.

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